I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
Seven years ago, we came to San Francisco and spent the whole day with our friends, walking and talking. It was time for lunch when we were passing by the Ferry Building Marketplace. “You have to try this red cabbage salad!” — said my friend and led us to The Slanted Door…
Korean-Style carrot salad is another phenomenon of Soviet cuisine nad my favorite way of eating carrots. Julienned carrots are seasoned with salt (and sugar if needed) and quickly marinated with spices, chili peppers, vinegar, and vegetable oil. Due to its popularity all over former Soviet republics and now internationally, there are variations for spices, the level of heat from chili peppers, for kinds of vinegar and oils to use, and where oil should be cold or hot. This recipe is my family version adapted to local, not very sweet carrots.
Rich, thick and dense, bright red, piping hot, always served with a dollop of a sour cream on top. My father and brother would say: “There is a borsch and there is red soup with beetroots and tomatoes. These are two very different things.”